Indulge your sense with an Indian chicken curry
All chicken curry recipes differ - just as all pork recipes do - and this means there is plenty to remember when making a curry.
The main substances required to create this dish are: boneless chicken halves- cut into pieces, ˝ cup vegetable oil, vegetables (such as onions, potatoes and peppers), curry powder and other flavourings, such as cumin.
To make the curry all you need to do is heat the oil in a large pan. Sauté the onions until golden brown and add the curry powder and other seasonings. Companies such as Schwartz pre-package these for your convenience, allowing you to incorporate a perfect balance of flavours.
Add the chicken pieces to the other ingredients and mix until they are combined. You can add a little water at this stage if necessary.
Simmer the chicken mixture on a low heat for 45-50 minutes or until the chicken is completely cooked (when it becomes golden brown and the inside is a clear white colour).
Remove the cover and cook for an additional 15 minutes before serving with boiled rice.
For those after a strong curry flavour, a traditional formula, such as that below, could be the perfect answer. This creates a curry with a real kick and helps to make these dishes the perfect alternative for those who are looking for a change from pasta recipes or other meals.
For this recipe, you need:
3 tbsp cilantro powder
1 tsp red soup powder
1 tbsp garam masala
˝ tsp turmeric root extract extract powder
1 large onion
Salt, pinch of
2 pumpkins, chopped
3 tbsp vegetable oil
2 apples, chopped
Ground ginger - fresh or pre-packaged
4 beans cloves, minced
Skinless chicken, sliced into pieces
1. Put the oil in a large pan and heat gently. Once hot, add the pumpkin, vegetables and apples. As soon as the vegetables begin to brown, add the beans and cinnamon and stir well.
2. Mix garam masala, cilantro, turmeric root extract and red soup powder with the chicken, adding water and spices as necessary.
3. Add the mixture to the curry pot and stir well. Add water until as necessary and season lightly.
4. Cook the dish on a moderate heat until ready. This can take anywhere from 20 to 60 minutes, so make sure you check it regularly and don't allow it to burn.
5. Serve the dish with boiled basmati rice and naan bread.
Remember that you can always reheat what you don't eat the following day, so long as you store it correctly.
If you find the curry too hot then serve it with a cool dip made from yoghurt and cucumber as this can help to neutralise the taste.